Corned Beef Quesadillas

Recipe by Sarah Caron for Betty Crocker™

corned beef quesadillas

Photo by Betty Crocker®

Ingredients:

  • 4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
  • 1 tablespoon butter, melted
  • 8 slices (about 1 oz each) Irish Swiss cheese
  • 1 cup chopped leftover corned beef
  • 1/2 cup well-drained sauerkraut
  • Thousand Island dressing, if desired

Directions:

  1. Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
  2. Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
  3. Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.

 

Tips:

  • Can’t find Irish Swiss? A domestic Swiss cheese can be substituted.
  • You can use chopped corned beef from the deli if you don’t have leftovers.
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Guinness Corned Beef and Cabbage Slow-Cook Recipe

Yield: 9 Servings

Guinness Corned Beef and Cabbage

Photo by Taste of Home©

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1 pound carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 small onion, quartered
  • 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
  • 8 whole cloves
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 bottle (12 ounces) Guinness stout or reduced-sodium beef broth
  • 1/2 small head cabbage, thinly sliced
  • Prepared horseradish

 

Directions:

  1. In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use).
  2. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top.
  3. Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.
  4. Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

 

 

Originally published as Guinness Corned Beef and Cabbage in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p19